This is a delicious, yet simple old fashioned New England style Clam Chowder recipe that I received from a family friend who lived in Salem, MA. I have made this recipe many times for family and friends and everyone who has tried it likes it, usually asks for a second serving, and asks for the recipe, so, I am posting it on this site for others to enjoy.
Using a 3 quart saucepan:
Add salt pork and onions and cook over medium-low heat for 10-12 minutes.
Add clam juice, 1 cup half & half, potatoes, and cook over medium heat for 10-12 minutes.
Blend corn starch into 1 cup half & half, then add this, the cup of light cream, and clams to the saucepan.
Bring heat to medium high, let mixture come close to a boil, stirring lightly; do not let mixture boil.
Turn heat to low, add parsley, cracked pepper, and chopped chives, cook for 5 minutes.
Remove and discard all of the salt pork.
Stir gently and serve the chowder hot.
Fresh homemade bread goes well with this chowder.
Note: If you have access to fresh clams, use the equivalent amount of the fresh clams, saving the liquid the clams are packed in. You can use all light cream if you prefer, but that will greatly increase the calories per serving; the half and half works well for this recipe.
If you have access to fresh clams, use the equivalent amount of the fresh clams, saving the liquid the clams are packed in.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (680g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 806 (71%)|
|Amt Per Serving||% DV|
|Total Fat 89.6g||119 %|
|Saturated Fat 50.9g||254 %|
|Monounsaturated Fat 28.2g|
|Polyunsanturated Fat 5g|
|Cholesterol 322.3mg||99 %|
|Sodium 554.7mg||19 %|
|Potassium 1620.9mg||43 %|
|Total Carbohydrate 44.4g||13 %|
|Dietary Fiber 2.7g||11 %|
|Sugars, other 41.7g|
|Protein 39.2g||56 %|
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Calories per serving: 1130
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